Asian Inspirations

Discover the authentic in Asian cuisine food

Rice

Salmon Teriyaki Bowl

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To Prep
Prepare the fish by removing the scales and rinsing with water before drying with a paper towel and lightly seasoning with salt and pepper.
Combine all of the sauce ingredients together in a bowl and mix well.

To Cook
Heat up a frying pan over a medium heat and add in drizzle of oil. When the oil has heated up, place the fish fillets in skin side down.
Cook the fish fillets skin side down for about 2 mins or until skin has browned.
When the skin has cooked, turn the fillet on to its side and cook for about 30 secs to a min before swapping to the other side to repeat.
After both side have been cooked, flip the fish so that the top side of the fillet is facing the pan and add in the sauce mixture.
Allow the sauce to reduce and thicken slightly before and turning off the heat and removing the fish from the pan.

To Serve
Spoon the amount of rice you want in to a bowl and top with the salmon, furikake, edamame, tsukemono and an onsen egg. Finish with chilli strands and more furikake.

Oriental Fried Rice

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To Cook
Heat oil in a large wok over a medium heat and cook onions for 2 mins.
Add the spring onions to the wok and stir fry for 1 min, remove and set aside. Return the wok to the heat along with the onions, diced pork and rice,m then stir fry for 4 mins; drizzle over the combined sauces and heat through.
Toss through the sliced omelette and serve garnished with fried shallots.

Chicken Karaage Bowl

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To Prep
In a mixing bowl, combine the chicken, soy sauce, sake, egg, ginger and garlic cloves and mix well. Allow to marinate for approximately 30 mins.

To Cook
Heat up a pot of oil over medium heat until it reaches 180°C.
Transfer the marinated chicken into the bowl of potato starch in batches depending on the size of the pot.
Remove the excess starch from the chicken and then fry in the oil until golden brown. Drain on paper towels to remove remaining oil. Repeat with the remaining chicken.

To Serve
In a bowl, combine your desired amount of rice and furikake together and mix till well combined. Top the rice bowl with the karaage, edamame, tsukemono and an onsen egg.

Japanese Rice Balls (Onigiri)

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To Prep
Blanch white radish leaves in water seasoned with salt.
Cool down the leaves in icy water then squeeze excess liquid out.
Combine wasabi with soy and mix well.
Combine mixture from step 3 with radish leaves and leave for 5 mins to infuse.

To Make Rice Balls
Take out the leaves and mix with bonito flakes and rice.
Shape into onigiri style and serve with nori sheets.

Cone Style Sushi (Temaki)

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To Prep
Add Obento Sushi Seasoning to steamed sushi rice and mix well.
Combine mayonnaise with wasabi, adding wasabi to preferred taste.
On nori sheets, spread rice followed by wasabi and mayonnaise mix.
Top with fish & vegetables.
Roll into a cone shape and serve with Obento Sushi and Sashimi Soy Sauce.

Fried Rice with XO Sauce

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To Cook
Place diced pork into a bowl and add in marinade ingredients. Mix well.
Heat oil in a frying pan. Add pumpkin and Chinese broccoli and fry until cooked. Drain. Add oil in the pan and fry eggs. Toss in rice and fry until well combined. Dish out and set aside.
Add 2 tbsp oil and stir fry pork until cooked. Then, add mushrooms, prawns, scallops, Chinese broccoli and pumpkin. Stir fry for 2 mins. Mix in sauce ingredients and heat through.
Pour over fried rice and serve.

Coconut & Mango Riceberry Rice Pudding

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To Cook
Add riceberry, water and ¼ tsp salt into a saucepan. Bring to a boil, then lower heat and simmer covered for 20 mins, or until rice is cooked but still slightly wet.
Add in the sugar, remaining salt and 350ml coconut milk, then stir through. Bring to the boil, then lower heat and simmer uncovered, stirring occasionally for 10 mins, or until mixture has thickened to desired consistency.
Serve warm or cold with remaining coconut milk drizzled over, and topped with mango and toasted coconut flakes.

Pineapple Fried Riceberry Rice

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To Prep
Preheat oven to 120°C. Prepare a baking/roasting tray lined with baking paper or foil.
Cut the pineapple in half lengthwise. Use a knife/spoon to scoop out the fibrous core, then discard. Scoop out the remaining flesh, leaving 2cm around the edge.
Place pineapple shell open side up on the oven tray and warm through for 15-20 mins while cooking.
Cut remaining pineapple flesh into chunks.

To Cook
Heat wok on high heat. Add 2 tbsp oil and swirl around until smoking.
Add prawns and stir-fry for 1-2 mins, or until cooked. Remove from the wok and set aside.
Add onions, capsicum and garlic, and stir-fry until fragrant and slightly softened. Remove from the wok and set aside.
Add remaining oil into the wok and allow to heat up. Add half the rice, breaking any clumps with your wooden spoon/spatula. Cook for 1-2 mins, alternating between stir frying and allowing rice to sit and toast.
Add in remaining rice and repeat until rice is heated through and toasted.
Add the cooked prawns and vegetables and stir through, before mixing in the fish sauce and sriracha.
Shift the rice to one side of the wok, then pour in the eggs. Allow to cook, then scramble and stir through the fried rice.
Add in the pineapple and stir through until warm. Remove fried rice from heat.
Remove pineapple shells from the oven. Use paper towel to soak up any excess juice.
To serve, fill pineapple shells with fried rice. Garnish with coriander, chillies, spring onion, fried shallots, roasted cashews and serve with lime wedges.

Thai Beef & Riceberry Salad

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To Prep
In a large mixing bowl, add the steaks. Pour over the fish sauce and pepper, then mix through. Set aside to marinate for 1 hr.
In a separate mixing bowl, whisk together the dressing ingredients until palm sugar is dissolved. Set aside.

To Cook
Heat a pan over high heat. Add steaks to the pan, cook for 4 mins or until cooked to your preference, flipping every 1 min.
Remove from pan and allow to rest for 5 mins, then slice.
In a large mixing bowl, toss together the riceberry, mixed lettuce, cucumber, cherry tomatoes, red onion, bird’s eye chillies, mint leaves, coriander leaves and Thai basil leaves.
To serve, arrange salad on a plate, then top with beef and chopped peanuts, and serve with dressing.

Vegetarian Eggplant Katsu Curry on Rice

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To Cook Eggplant Katsu
To prepare the eggplant, flour each piece all sides, shake off any excess, then coat in egg wash, followed by panko breadcrumbs. You can do this ahead of time and refrigerate if desired.
To fry the eggplant, heat oil in a medium non-stick fry pan to a medium high heat. Fry in batches, turning once or twice until golden brown and crunchy. Drain well over paper towel or a drying rack on a tray.

To Cook Curry
Preheat a medium non-stick fry pan to a medium high-heat. Stir-fry the curry paste until fragrant, deglaze, break up and thoroughly stir through water until a sauce is forming. Add all vegetables and reduce heat to a low simmer and cook until vegetables have softened through.
To serve, place a bed of rice followed by curry then topped with eggplant katsu, sauce and optional toppings.

Salmon Flake Onigiri (Salmon Rice Ball)

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To Cook
Season salmon with salt. Grill in oven for 7 mins or until cooked through.
Once cooked through, use a fork and flake the salmon finely into a bowl.
Lightly toast 2 Obento Yaki Nori for Sushi on stove till crispy and warm. Break into small pieces into salmon bowl and add in roasted sesame seeds.
Add Japanese soy sauce and Kewpie Mayonnaise to taste.
Place rice in a large mixing bowl, stir in desired amount of the salmon flake mixture. Use your hands to grab a handful of rice and make a shape of a ball.
Plate on a dish together with some Obento Yaki Nori for Sushi as garnish.

Oyakodon (Chicken and Egg Bowl)

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To Cook
Mix all seasoning ingredients together in a small jug until thoroughly combined and dissolved, then set aside.
Crack and beat eggs into a small bowl, set aside.
Slice each chicken thigh into 6-8 pieces, set aside.
Place onion in a medium size, non-stick frypan, and cover with half the seasoning, bring to a gentle simmer. Place chicken pieces on top. Cook for 1-2 mins, before turning chicken pieces, then place a lid on and cook for a further 5-6 mins. Remove lid and turn chicken pieces again.
Whilst mixing, gently pour the eggs over the chicken and onion mix, in and around all the pieces, starting in the center and working your way outward. Replace lid and cook for a further 2 mins, or until egg is just set. A small amount of jiggle is fine, cook to desired firmness.
Sprinkle over greens of choice and remove from heat.
Divide rice among bowls, and gently place portion on top of rice.
Serve with additional seasoning as desired, togarashi and pickled ginger.